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Meat mini-pizzas with Speck Alto Adige PGI and fontina cheese

How about a quick and tasty main course? Try these meat mini-pizzas, topped with diced Speck Alto Adige PGI and fontina cheese.

Difficulty: Easy

Preparation time: 28 min

Cooking time: 17 min

A recipe by: Viviana Dal Pozzo

Ingredients

Serves for

4

Personen

For 12 mini-pizzas

  • 1 kilogram mixed beef and veal mince
  • 100 gram stale bread
  • 200 gram milk
  • 60 gram parmesan cheese
  • 2 egg
  • 2 small garlic clove
  • 200 gram diced Speck Alto Adige PGI
  • 300 gram fontina cheese
  • salt & pepper to taste
  • nutmeg to taste
  • chives to taste
  • breadcrumbs to taste to taste
  • extra virgin olive oil to taste to taste

Meat mini-pizzas with Speck Alto Adige PGI and fontina cheese

Preparation time 45 min

  1. Crumble the stale bread into a bowl, pour in the milk and let it stand for a few minutes so that the bread will soften.
  2. Put the minced meat, bread (with the milk squeezed out), salt, 1 egg, parmesan, nutmeg, minced garlic clove and half of the Speck Alto Adige PGI into a bowl and knead well.
    Divide the dough into 6 equal parts and, using a pastry cutter or your hands, make 6 round bases, each 1 cm thick.
  3. Dip the base for each mini-pizza in breadcrumbs and place on a baking tray lined with baking paper. Then pour a little oil over each base and, using a pastry brush, spread it over the surface.
    Cook for 12 minutes at 180° (fan oven). Cut the fontina cheese into small pieces and place on each base, then finish baking in the oven for another 5 minutes.
  4. To finish, garnish the mini-pizzas with the remainder of Speck Alto Adige PGI, chives and a sprinkle of pepper. Serve hot.